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Shrimp Gazpacho

Ingredients:

6 cups spicy V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Directions

In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

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